I'm just a 15 year old high school student in the Philadelphia suburbs with a love for food. I have an apprenticeship at Lacroix at the Rittenhouse, and will be writing about my experiences there, as well as anything else that strikes my palate.

Sunday, May 15, 2011

Meal at Dandelion

Had a great meal at Dandelion--Stephen Starr's British pub--a few weeks ago. That place is great. You walk in, and it's like a whole new world. You're on a street corner and then you're in London. I love restaurants like that. Ones that take you away completely. That let you feel like you're really in a completely different place. Stephen Starr has nailed that. Every restaurant of his is so fun to go to because when you enter the restaurant you enter a whole new world. That aspect of the ambiance helps to form an enjoyable restaurant experience.

The food isn't too shabby either. I had some great bangers and mash with gravy (I'm hitting myself for forgetting to bring my camera. I don't have a smartphone either so I can't take good phone pictures). My buddy's burger was very good as well. The tangy tomato-horseradish sauce really made the burger. I always think that burgers need an acidic tang for them to be enjoyable. A lemony mayonnaise or vinegary pickle takes them to the next level.

The fish and chips were very good as well, though the fish was underseasoned. On the menu it says that the chips are "triple-cooked." I'm really curious if the chef cooks his chips according to Heston Blumenthal's method that was detailed in his book "In Search of Perfection." He advocates boiling the cut-potatoes first then frying them twice. It is an easy recipe but takes more time than I am generally willing to commit to fries. The results are impressive however.

Whether the chef does or doesn't use Blumenthal's method, his chips are outstanding. I told my friend that I can't even think about McDonalds' french fries after that. They are perfectly crispy on the outside, and pillowy in the center. And they are cut large enough to provide for both textures. Fantastic.

I do realize that The Dandelion is modeled after a pub, however the service was disappointing. And for a menu that certainly does not reflect pub-prices, I expected better, more attentive service. Our waitress, seemed constantly rushed. It stressed me out. She brought us one bowl of bread for a table of six teenagers, and then neglected to bring another when we finished it after about 10 seconds. She stopped refilling my soda glass after the entrees came out. Like c'mon girl I'm Foodie at Fifteen!

I wonder if it was because 20% gratuity is already added into parties of 6 or more. That probably contributed to the effect. But I would definitely go back. The food is good and the setting is just too cool. I actually really want to go there soon with my friend and his British mother, who gets nostalgic for yorkshire pudding and fish and chips and the like.

Starr's food is decent but the theming is like Disney or performance art. Call it "performance eat". Like he's taking the wrong thing seriously so the food is probably not as good as it seems to be. Even though it's faux, it's working for him.

I was mimicking people who believe that they should receive better service because of their status.

I don't believe I deserve any better service just because I have a "little food blog," but I do believe that servers should provide more attentive service that what my friends and I received, especially when the prices imply that you will receive good service.

I have been to several of Steven Starr's restaurants, and while they do all have an above average ambience, most of them lack in the food department. Barclay Prime and Parc were both hugely dissapointing. Morimoto, on the other hand, is truly amazing, but probably because you have one of the most innovative chefs in the world putting his name over the front door...

I wonder if your service was less than stellar because you guys were not drinking, she assumed a smaller tip? I loved Dandelion, had a similar experience to yours, but did have good service. I was there with friends who were all into the beers, which will double your tab there. Her tip is based on your spend, of course, so maybe that was it? No excuse, just a thought. BTW-love your blog.

We love London! What you say is right on! We think it's amazing how restaurant owners usually instill the same feel and ambience into their restaurants. Even if one place if a 100lb a head fine dining establishment and one is a greasy spoon. Such style in London. We love it! Thanks for the post!